Fig Thumbprint Cookies Recipes

CITRUS-KISSED FIG THUMBPRINTS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.
• Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon preserves into each indentation.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. If desired, sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

APRICOT FIG THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F.
• Make filling: cut stems from figs, pulse figs in food processor until coarsely chopped, add walnuts and pulse until both are finely chopped; Transfer to bowl and stir in remaining filling ingredients.
• Make dough: Beat butter, brown sugar, egg yolk and vanilla in mixing bowl at medium speed until light and fluffy; at low speed, beat in flour just until blended, gather dough into a ball in bowl.
• Spread sugar on a plate,Shape dough into 1-inch balls and roll in sugar; place balls 2-inches apart on ungreased cookie sheets; flatten slightly.
• Press a 3/4-inch wide indentation in center of each with thumb; fill each with a rounded 1/2 teaspoon of filling; bake until edges are golden, 10 minutes; cool on wire racks.